超声波辅助同步提取籼米和金针菇混溶蛋白的工艺优化及其营养特性
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摘要
以籼米碎米和金针菇菌根为原料,设计正交试验优化同步提取混溶蛋白工艺条件,利用氨基酸分析仪和体外消化实验对其进行营养特性分析。结果表明,同步提取最优工艺条件为:籼米碎米和金针菇菌根原料比9:2(g/g)、超声提取功率500 W、提取温度50℃、碱提料液比1∶20(g/mL)、提取时间25 min,提取率为(69.30±1.30)%。获得的蛋白纯度达到(80.07±0.63)%,混溶蛋白的色差值为50.31±0.48,其赖氨酸含量提高,16种氨基酸得到互补,氨基酸比值系数分为79.70,高于2种原料蛋白,体外消化率为(89.40±0.90)%。超声波辅助同步提取是一种可以改善籼米和金针菇蛋白营养组成的有效技术手段。
The conditions for simultaneous ultrasonic-assisted extraction of alkali-soluble protein from broken indica rice mixed with Flammulina velutipes root waste were optimized using an orthogonal array design method, and the nutritional characteristics of the protein were studied by an amino acid analyzer and in vitro digestion. The results showed that the optimal extraction conditions were found to be extraction at 50 ℃ and 500 W for 25 min with a 9:2 ratio of rice to mushroom waste(m/m) and a solid-to-solvent ratio of 1:20(g/mL), resulting in an extraction yield of(69.30 ± 1.30)% and a protein purity of(80.07 ± 0.63)%. The color difference of the protein was 50.31 ± 0.48, and the lysine content was increased compared with the protein extracted from pure rice. Moreover, the contents of 16 amino acids were complemented in the mixed protein, and the amino acid ratio coefficient was 79.70, which was higher than that of either protein source; the in vitro digestibility was(89.40 ± 0.90)%. Simultaneous ultrasonic-assisted extraction of protein from indica rice mixed with Flammulina velutipes is an effective method to improve the protein quality of either of them alone.
The conditions for simultaneous ultrasonic-assisted extraction of alkali-soluble protein from broken indica rice mixed with Flammulina velutipes root waste were optimized using an orthogonal array design method, and the nutritional characteristics of the protein were studied by an amino acid analyzer and in vitro digestion. The results showed that the optimal extraction conditions were found to be extraction at 50 ℃ and 500 W for 25 min with a 9:2 ratio of rice to mushroom waste(m/m) and a solid-to-solvent ratio of 1:20(g/mL), resulting in an extraction yield of(69.30 ± 1.30)% and a protein purity of(80.07 ± 0.63)%. The color difference of the protein was 50.31 ± 0.48, and the lysine content was increased compared with the protein extracted from pure rice. Moreover, the contents of 16 amino acids were complemented in the mixed protein, and the amino acid ratio coefficient was 79.70, which was higher than that of either protein source; the in vitro digestibility was(89.40 ± 0.90)%. Simultaneous ultrasonic-assisted extraction of protein from indica rice mixed with Flammulina velutipes is an effective method to improve the protein quality of either of them alone.
引文
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[27]YANG X,LI Y,LI S,et al.Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein[J].Ultrasonics Sonochemistry,2017,38:19-28.DOI:10.1016/j.ultsonch.2017.02.026.
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[29]MILLER A L.The methionine-homocysteine cycle and its effects on cognitive diseases[J].Alternative Medicine Review,2003,8(1):7-19.
[30]龙佩,张晖,王立,等.脱酰胺处理对不同谷物蛋白体外消化率的影响[J].现代食品科技,2015,31(9):162-168.
[31]NAZARI B,MOHAMMADIFAR M A,SHOJAEE-ALIABADI S,et al.Effect of ultrasound treatments on functional properties and structure of millet protein concentrate[J].Ultrasonics Sonochemistry,2018,41:382-388.DOI:10.1016/j.ultsonch.2017.10.002.
[32]BUITIMEA-CANTúA N E,GUTIéRREZ-URIBE J A,SERNA-SALDIVAR S O.Phenolic-protein interactions:effects on food properties and health benefits[J].Journal of Medicinal Food,2018,21(2):188-198.DOI:10.1089/jmf.2017.0057.
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[2]蔡和晖,廖森泰,叶运寿,等.金针菇的化学成分、生物活性及加工研究进展[J].食品研究与开发,2008(11):171-175.
[3]SHI Y.Histone lysine demethylases:emerging roles in development,physiology and disease[J].Nature Reviews Genetics,2007,8(11):829-833.DOI:10.1038/nrg2218.
[4]阳仲秋,林亲录,刘星,等.大米蛋白的提取及其产品开发[J].中国食物与营养,2009(3):27-29.
[5]PREECE K E,HOOSHYAR N,ZUIDAM N J.Whole soybean protein extraction processes:a review[J].Innovative Food Science&Emerging Technologies,2017,43:163-172.DOI:10.1016/j.ifset.2017.07.024.
[6]朱广成,魏书信,路风银.冻融辅助超声波法提取金针菇菇根蛋白的工艺研究[J].农产品加工,2016(21):18-21.
[7]王美玉,粱亚萍,王愈,等.燕麦蛋白组分分离提取及其SDS-PAGE电泳分析[J].粮油食品科技,2018,26(5):1-5.
[8]SHEN L Q,WANG X,WANG Z,et al.Studies on tea protein extraction using alkaline and enzyme methods[J].Food Chemistry,2008,107(2):929-938.DOI:10.1016/j.foodchem.2007.08.047.
[9]史瑞婕,郭丰铭,冯翠萍.纤维素酶解复合碱提酸沉法提取杏鲍菇蛋白质[J].中国食用菌,2017,36(6):58-63.
[10]ZHANG L T,PAN Z,SHEN K,et al.Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein[J].Journal of Cereal Science,2018,79:204-209.DOI:10.1016/j.jcs.2017.10.013.
[11]YANG X,LI Y,LI S,et al.Effects of ultrasound-assistedα-amylase degradation treatment with multiple modes on the extraction of rice protein[J].Ultrasonics Sonochemistry,2018,40:890-899.DOI:10.1016/j.ultsonch.2017.08.028.
[12]万娟,陈嘉东,钟国才,等.碱法提取籼碎米中大米蛋白工艺的研究[J].现代食品科技,2009,25(9):1073-1075.
[13]张乐.金针菇菌根蛋白的制备及功能研究[D].福州:福建农林大学,2014.
[14]国家卫生和计划生育委员会,国家食品药品监督管理总局.食品中氨基酸的测定:GB 5009.124-2016[S].北京:中国标准出版社,2016.
[15]YU Z L,SUN L,WANG W,et al.Soy protein-based films incorporated with cellulose nanocrystals and pine needle extract for active packaging[J].Industrial Crops and Products,2018,112:412-419.DOI:10.1016/j.indcrop.2017.12.031.
[16]THOMAS K,AALBERS M,BANNON G A,et al.A multi-laboratory evaluation of a common in vitro pepsin digestion assay protocol used in assessing the safety of novel proteins[J].Regulatory Toxicology and Pharmacology,2004,39(2):87-98.DOI:10.1016/j.yrtph.2003.11.003.
[17]梁明,杨维仁.胃蛋白酶-胰蛋白酶两步体外消化法评定豆粕粉碎粒度[J].中国粮油学报,2013,28(3):87-91.
[18]范冬雪,李静洁,杨金芹,等.热处理对小米蛋白体外消化率的影响[J].中国食品学报,2016,16(2):56-61.
[19]WANG X,QIU N,LIU Y.Effect of different heat treatments on in vitro gigestion of egg white proteins and identification of bioactive peptides in gigested products[J].Journal of Food Science,2018,83(4):1140-1148.DOI:10.1111/1750-3841.14107.
[20]LIU Y,HUANG F,YANG H,et al.Effects of preservation methods on amino acids and 5'-nucleotides of Agaricus bisporus mushrooms[J].Food Chemistry,149:221-225.DOI:10.1016/j.foodchem.2013.10.142.
[21]胡秋辉,陈曦,方勇,等.富硒米糠蛋白的优化制备及其蛋白营养复配研究[J].中国农业科学,2014,47(2):374-382.
[22]张艳荣,高宇航,刘婷婷,等.白灵菇蛋白提取及功能特性和结构分析[J].食品科学,2018,39(14):42-50.DOI:10.7506/spkx1002-6630-201814007.
[23]KLARENBEEK G.Effects of various heat treatments on structure and solubility of whey proteins[J].Journal of Dairy Science,1984,67(11):2701-2710.DOI:10.3168/jds.S0022-0302(84)81628-8.
[24]LI S,MA H,GUO Y,et al.A new kinetic model of ultrasound-assisted pretreatment on rice protein[J].Ultrasonics Sonochemistry,2018,40:644-650.DOI:10.1016/j.ultsonch.2017.07.010.
[25]MCDONNELL C K,ALLEN P,MORIN C,et al.The effect of ultrasonic salting on protein and water-protein interactions in meat[J].Food Chemistry,2014,147:245-251.DOI:10.1016/j.foodchem.2013.09.125.
[26]HU H,WU J,LIC E C Y,et al.Effects of ultrasound on structural and physical properties of soy protein isolate(SPI)dispersions[J].Food Hydrocolloids,2013,30(2):647-655.DOI:10.1016/j.foodhyd.2012.08.001.
[27]YANG X,LI Y,LI S,et al.Effects of ultrasound pretreatment with different frequencies and working modes on the enzymolysis and the structure characterization of rice protein[J].Ultrasonics Sonochemistry,2017,38:19-28.DOI:10.1016/j.ultsonch.2017.02.026.
[28]杨倩,熊善柏,钟慧臻,等.大米类蛋白反应条件优化及其产物的氨基酸组成分析[J].中国粮油学报,2008(4):5-8.
[29]MILLER A L.The methionine-homocysteine cycle and its effects on cognitive diseases[J].Alternative Medicine Review,2003,8(1):7-19.
[30]龙佩,张晖,王立,等.脱酰胺处理对不同谷物蛋白体外消化率的影响[J].现代食品科技,2015,31(9):162-168.
[31]NAZARI B,MOHAMMADIFAR M A,SHOJAEE-ALIABADI S,et al.Effect of ultrasound treatments on functional properties and structure of millet protein concentrate[J].Ultrasonics Sonochemistry,2018,41:382-388.DOI:10.1016/j.ultsonch.2017.10.002.
[32]BUITIMEA-CANTúA N E,GUTIéRREZ-URIBE J A,SERNA-SALDIVAR S O.Phenolic-protein interactions:effects on food properties and health benefits[J].Journal of Medicinal Food,2018,21(2):188-198.DOI:10.1089/jmf.2017.0057.
[33]DE KRUIF C G,TUINIER R.Polysaccharide protein interactions[J].Food Hydrocolloids,2001,15(4/6):555-563.DOI:10.1016/S0268-005X(01)00076-5.